Brown Rice Corn And Grilled Vegetable Salad
Ingredients
1 1/2 C. brown rice
4 each zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 C. olive oil, plus. . .
1/3 C. olive oil
5 Tbsp. soy sauce
3 Tbsp. Worcestershire sauce
1 1/2 C. mesquite wood chips soaked in cold water for 1 hour (optional)
2 C. fresh corn kernels
2/3 C. fresh orange juice
1 Tbsp. fresh lemon juice
1/2 C. chopped Italian parsley
Cooking Instructions
Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature. Combine 1/4 C. oil, 2 Tbls. soy sauce and 2 Tbls. Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time. Prepare barbecue (medium high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes ), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1 inch pieces. Place in a serving dish with cooled rice and corn. Whisk together orange juice, lemon juice, 1/3 C. oil, 3 Tbls. soy sauce and 1 Tbls. Worcestershire sauce. Pour 1 C. of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)